The humble can of tuna. Perfectly good but permanently overshadowed by the fancier tuna steak. There is so much that you can do with a healthy, inexpensive, sustainably caught can of tuna and these fishcakes are my favourite. Mixed with mashed potato, chilli, spring onions, coriander, lime and the delicious Korean Gochujang paste. Gochujang is a chilli paste with a fantastic sweet, dry heat that gives these fishcakes a real kick. Served with a tangy salad they are another perfect weeknight supper – quick, healthy and cheap but with loads of flavour.
Enjoy!
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 2 x 130g cans of tuna
- 4-6 spring onions
- 3 teaspoons gochujang paste
- Juice and zest of a lime
- Handful coriander, roughly chopped
- 3 medium potatoes, boiled and mashed
- 1 tablespoon fish sauce
- Salad leaves to serve
Instructions
Drain the tuna cans and flake them into a large bowl.
Into the bowl, add the coriander, the gochujang, the finely sliced spring onions, the cooled mashed potato, the fish sauce, the lime juice and zest
Mix well with your hands but be careful not to over-mix into a mush.
Heat a frying pan on a medium heat and add groundnut or vegetable oil.
Shape the tuna mix into golf-ball size spheres and flatten them out on smooth surface so they are approx 3cm deep.
Gently lay the fishcakes in the pan and give a shake to make sure they don't stick.
Cook for 3-4 minutes before carefully turning and cooking for the same time on the other side.
Serve with a fresh salad with some cooling cucumber.
Notes
I find tuna cans in spring water to be less oily and nicer when mixed with other ingredients. Mix and match the vegetable ingredients, for example sweetcorn, chopped peppers. If you don't have gochujang, sweet chilli sauce or sriracha would work just as well, or just add some chopped fresh read chilli or even thai red curry paste.
